Pardon My French... Dressing with a Twist
Andy Anderson !
This started with Mary's excellent wings recipe: Slow Baked Chicken Wings, which calls for French dressing. This had me thinking that I should put together my own French dressing.
So, you ready… Let's get into the kitchen.
2 largetomatoes, blanched peeled, and seeded.
1/4 ccider vinegar
1/2 csugar, granulated, table variety
1/4 smallonion, peeled, and chopped
1/4 tspsea salt, finely ground
1/4 tspblack pepper, freshly ground
1/8 tspcayenne pepper
1/2 colive oil, extra virgin
How to Make Pardon My French... Dressing with a Twist
- Add all the ingredients, except the olive oil, and the onions, to the bowl of a food processor, fitted with an S-blade.
- Pulse until throughly combined.
- Turn the food processor on high, and slowly drizzle the olive oil into the dressing. The key here is to add the olive oil slowly.